Butter Soup

Not to be confused with Butter Face.

My mom's been here visiting for the last three weeks (in fact, she just left for the airport, sob), and in an attempt to think of something new to do (three weeks is a long time, and if you can believe it, even pyramids get boring) I signed us up for a Lebanese cooking class.

It was a one-day deal, and the teacher showed us how to make six great dishes. I went into the class under the impression that Lebanese was my favorite of all the Middle Eastern cuisines I had tried, and I left the class positive of this fact. Every recipe was just as good as--if not better than--the last, really easy, and very healthy.

One of my favorites--which I honestly didn't think I'd like, since I'm not a huge fan of lentils--was her Red Lentil Soup. I swear it tasted like it was butter-covered butter with butter filling, but it wasn't just completely butter-free, it didn't have any other fat, either! So I guess another name for it would be Magic Soup.

Red Lentil Soup
by Sahar Melhem

1 cup red lentils
1 tomato, cut in large chunks (seriously, I think she cut it in half and that was it)
1 potato, peeled, cut into large chunks (same)
1 carrot (take a guess--cut in half, and she didn't even peel it)
1/2 c. water
1 tsp. cumin
salt (to taste)
pepper (just a little)

1. Wash the lentils until the water runs clear. Put lentils into saucepan and cover with water (about an inch; it's supposed to be a creamy soup, so don't add a lot unless you want it to be more watery)
2. Put lentils on the stove over medium-high heat
3. Add the vegetables and bring it to a boil, then turn down the heat and simmer until everything is very soft (or how we worded it in class "'til mush"), about a half an hour
4. Turn off the heat and let cool slightly
5. Put everything in the blender and blend until smooth
6. Pour through a strainer (she said this isn't necessary if you peeled your carrot)
7. Put back on the stove
8. Add water, cumin, salt, and pepper (she used quite a bit of cumin and salt, but this soup can really take a lot of flavor, if that's what you like)
9. Heat through

Serve with lemon juice squeezed over each bowl (optional; I preferred it without)

A couple of other notes: She said you can add an onion, too, if you like, but make sure it is really small, and just cut it in half, like everything else. Also, after step 6, you can freeze the soup to use later. If you do this, thaw it and then proceed with step 7 (you may need a little extra water).

Sounds too healthy to be good...

and yeah...it wasn't good. 

I'm referring to the 6-Grain Breakfast recipe I tried this week. A few things drew me to the recipe: the aforementioned six grains (there are six grains in the world?!? wonder of wonders) and the potential health benefits of those, the cooking method (Crockpot overnight--wake up to hot breakfast!), and the inclusion of apples and cinnamon in the ingredient list. It sounded like a perfect food--tasty, easy and ridiculously nutritious.  

Here's the recipe as I found it (somewhere online [I like to give credit where credit is due]):

6 Grain Breakfast

2 1/2 TBS bulgur wheat

2 1/2 TBS brown rice

2 TBS barley

2 TBS quinoa

1/4 cup rolled oats

1 cup diced apples

1 1/2 tsp cinnamon

3 cups water

1 TBS vanilla extract

Combine ingredients in slow cooker. Cover and cook on low for 6 to 8 hours. Stir before serving. Serves 4. 

I like most hot cereals, so I thought I would like this. I'm not stupid though, so I tested it on my 10-year-old first. She is very good about trying new things and she likes oatmeal, so I thought she'd love the apple-y goodness of the 6 Grain Breakfast. After a few bites and five minutes of silence, she said, "Um...Momma? This isn't very good. I don't think I can finish it." I gave her permission to stop eating (the kid loves vegetables and would rather eat salad than candy, so I give her a break every now and then when she doesn't like something). 

After she left for school, I tried some too (I added plenty of sweetener). I managed to eat the whole bowl, but I didn't enjoy the experience. 

*Problems with the 6 Grain Breakfast:

1) For the life of me, I can't figure out what the 6th grain is. I only count five. I didn't notice this glaring problem until I typed the recipe just now. I wonder if the missing 6th grain would have made the cereal taste good?

2) Too apple-y. Maybe I shouldn't have used Granny Smith apples. Perhaps a sweeter apple variety would have tasted better. The apples overwhelmed the cereal, and not in a tasty apple pie way. 

3) Too cinnamon-y. I like cinnamon, but there was too much in this recipe. Yet it still didn't counteract the apple. Rude.  

4) Too vanilla-y. It's rare that I complain about a recipe having too much seasoning of any kind. I like seasoning. But this had too much vanilla. It tasted like a vanilla candle (mixed with an apple and cinnamon candle). 

5) Needed salt. There was a blandness underlying the overly vanilled, cinnamoned and appled flavor. Salt fixes stuff like that. 

6) Nobody washed the Crock Pot for me afterwards. I don't like washing Crock Pots. 

I'm not giving up on the recipe. I liked the texture (mushy--but in a good way). I liked the grains! I liked having breakfast ready with no morning effort!

I think I'll try again next week, but leave out the apples, cinnamon and vanilla; change the name to 5 Grain Breakfast; add salt; add pumpkin puree; and add pumpkin pie spices. (Sara adds pumpkin and pumpkin pie spice to oatmeal--tres good). I hope salad-eating daughter is ready to be my guinea pig again.

Not only do I make Holly go along with my crazy ideas..

...but I also steal her good ones.

Today we were chatting on IM, and she said that she thought we should occasionally post some recipes. And since I was simultaneously wondering what the heck I should blog about today, I quickly agreed with her--and then tried to figure out which recipe I could post today.

It took me a little while to come up with one, since most of my favorite recipes aren't exactly, erm, appropriate for a "diet" blog. But then I remembered a fun, easy, and really good recipe I found last year that my kids and I all love.

I found it on Green Lite Bites, which is a veritable treasure-trove for healthy meals, snacks, and food ideas. Plus Holly and I both like that Roni's our height and is currently at our goal weight, so we like seeing pictures of what we may look like when we get there, too.

So here's the recipe for "Big Simple Chocolate Cupcakes." They are awesome. I highly recommend adding the sprinkles. Everybody loves sprinkles.

The only thing I do differently is that I make them in mini-muffin tins, not giant (just reduce the cooking time to more like 15 minutes). I do this mostly because I have a lot of kids. It doesn't matter if I'm using the same amount of batter to make the cupcakes--if the end result is a lot of things for them to eat as opposed to a few, they are happier. They get this from me. And also, like sprinkles, everybody loves mini cupcakes. If they say they don't, they're probably lying.

Oh, and one important thing to remember--make sure they are cooled all the way before you feed them to your children. If you don't, they will say, "Hmm...what's the deal with these?" sprinkles or no (though they'll still eat them, mind you), but if you wait they'll only know they're eating really moist chocolate cupcakes. And maybe fight about who got more sprinkles.